The weather is unseasonably warm and itâ€™s putting us in the mood for summer salads. When I saw the next recipe up in Carlaâ€™s book Fusion of Food and Friends was â€œBeetâ€ the Summer Heat Salad, I thought it couldnâ€™t come at a more perfect time.

3 medium red beets with the tops trimmed but skin on (*I couldnâ€™t get the fresh beets and used canned, nothing added, whole beets)

* 1 fennel bulb, sliced. This is my addition and not part of Carlaâ€™s recipe.

1/3 cup chili oil â€“ make your own by adding 1 TBS red pepper flakes to olive oil as follows: Heat a fry pan and add pepper flakes then oil. When the oil begins to heat, turn off and let cool.

1 TBS white vinegar

Salt and pepper to taste

1/4 cup gorgonzola cheese (optional) â€“ crumble

1 cup fresh arugula (optional) â€“ I used spinach but would have LOVED the arugula!

Preheat oven to 400 F.

In foil, wrap the beets in foil tightly, put in a baking pan and roast for 45 minutes or until tender. Unwrap and cool to room temperature, then place in fridge for 1 hour. Note: I wrapped my fennel slices in foil and roasted for 40 minutes, allowed to cool then proceeded with the recipe. I didnâ€™t roast the canned beets. If you use fresh beets, and it IS suggested, simply roast the fennel slices with the beets.

Peel the beets, keep intact. Cut into 1/4 inch thick slices. Arrange on a platter and drizzle with salt and pepper to taste along with vinegar and chili oil as desired. Sprinkle with gorgonzola cheese and arugula (or spinach).